Chinese Oyster Pancake Recipe

Learn how to make Chinese oyster pancake recipe with crispy golden edges, chewy center, and juicy oysters using simple ingredients and high heat cooking.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 2

Course: Appetizer, Main Course, Snack

Cuisine: Asian, Chinese

Calories: 320

Ingredients Equipment Method Notes

Ingredients

10–12 pieces Fresh baby oysters Cleaned and patted dry
3 tablespoons Sweet potato starch or tapioca starch Do not substitute cornstarch
3–4 tablespoons Water Adjust for smooth batter
1 teaspoon Fish sauce Adds authentic flavor
¼ teaspoon White pepper Optional but recommended
1 cup Garlic chives or spring onions, chopped Fresh preferred
3–4 large Eggs, lightly beaten Room temperature
3–4 tablespoons Oil or lard For frying and crisp edges

Equipment

Wok or Non-Stick Frying Pan For high heat frying and flipping
Mixing bowl For batter preparation
Spatula For flipping the pancake
Paper towels For drying oysters

Method

Rinse oysters in cold salted water. Remove shell bits and pat completely dry with paper towels.
In a bowl, mix sweet potato starch with water until smooth and slightly runny.
Add fish sauce, white pepper, and chopped chives to the batter. Stir gently.
Fold oysters carefully into the batter without breaking them.
Heat oil in a wok over high heat until nearly smoking.
Pour batter into the pan and spread thin. Cook 1 minute until bottom turns golden and crisp.
Pour beaten eggs over and around the pancake. Let set briefly.
Flip quickly and add a little extra oil around the edges.
Cook another 1–2 minutes until golden and crispy.
Serve hot with garlic chili sauce or sweet chili sauce.

Notes

Use sweet potato or tapioca starch for authentic chewy texture.
Keep heat high for crispy edges.
Do not overcook oysters to avoid rubbery texture.
Best served immediately for maximum crispness.